Serves 8
Prep 15 mins (+ cooling time)
Cooking 55 mins
1.3kg butternut pumpkin, peeled, seeded, cut into 3cm pieces
2 tbs extra virgin olive oil
1 tsp ground turmeric
2 chorizo sausages, finely chopped
2 small brown onions, thinly sliced
3 garlic cloves, crushed
1 tbs finely grated ginger
1 tsp ground cumin
2 tsp smoked paprika
1.25L Massel Liquid Stock Chicken Style
½ cup (100g) pepitas (pumpkin seeds)
4 shallots, thinly sliced
Red wine vinegar, to serve
Sour cream, to serve
1 Preheat oven to 180°C. Line a baking tray with baking paper. Place pumpkin on lined tray. Drizzle with oil. Sprinkle with turmeric. Season. Roast for 30 mins or until soft.
2 Cook chorizo in a heavy-based saucepan over medium heat, stirring, for 3 mins or until crisp. Transfer to a plate. Cook onion, garlic and ginger in pan for 2 mins. Add cumin and paprika. Cook for 5 mins or until onion is soft. Add roasted pumpkin and stock. Bring to the boil. Reduce heat to low. Cook for 15 mins or until mixture thickens. Set aside to cool slightly.
3 Meanwhile, place pepitas in a small frying pan over high heat. Cook, shaking the pan, for 2 mins or until toasted.
4 Use a stick blender to carefully blend the stock mixture until smooth. Season. Combine the pepitas, chorizo and shallot in a small bowl.
5 Divide the soup among serving bowls. Drizzle with a little vinegar and sour cream. Sprinkle with pepita mixture.